Soft Baked Strawberry Cookies with Jam-Filled Centers
These tender butter cookies balance fresh strawberries and freeze-dried fruit powder for maximum flavor. Lightly jam-filled pockets burst with real berry taste in each bite, making them perfect for spring events or tea time treats.
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Servings: 24 servings
Calories: 185kcal
Ingredients
- 2 cups all-purpose flour
- 1 cups softened butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup strawberry powder (from freeze-dried berries)
- 1/2 cup strawberry jam for filling
Instructions
- Preheat oven to 350°F (175°C)
- Cream butter, granulated sugar, and brown sugar until light
- Add eggs one at a time, beating well after each addition
- Mix in baking powder, salt, and strawberry powder
- Gradually add flour, blending until dough is smooth
- Divide dough into 24 equal portions
- Form dough into rolled-out sheets or balls with indentations
- Insert small jam-filled pockets after snacks
- Lightly press strawberries into indentation tops
- Bake for 10-12 minutes until edges are light golden
- Cool completely before storing in airtight containers
Notes
Strawberry powder is made by blitzing freeze-dried berries in food processor
Test jam quantity to avoid overly wet filling
Opt for vegan butter for dairy-free version
Freeze dough balls on baking sheet before baking for easier handling
Test jam quantity to avoid overly wet filling
Opt for vegan butter for dairy-free version
Freeze dough balls on baking sheet before baking for easier handling
Nutrition
Serving: 1g | Calories: 185kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 100mg | Fiber: 1g | Sugar: 13g